Thai Chicken and Nectarine Salad

Total Time
30mins
Prep 10 mins
Cook 20 mins

My sister got this from a woman in her office. Sounds delicious for summer!

Ingredients Nutrition

Directions

  1. In a screw-top jar combine broth, soy sauce, hoisin sauce, sugar, salad or olive oil, sesame oil, garlic and ginger.
  2. Cover; shake well.
  3. Rinse chicken, pat dry.
  4. In a large skillet cook chicken in a small amount of boiling water, covered, for 12 to 15 minutes or until no longer pink.
  5. Drain; cool slightly and cut into cubes.
  6. Cook pasta according to package directions; drain.
  7. In a bowl toss pasta with 3 tablespoons of the dressing.
  8. Place pasta on 4 serving plates.
  9. Top with chicken, fruit, bok choy, and green onions.
  10. Drizzle with remaining dressing.

Reviews

(3)
Most Helpful

This was wonderful. It was a light very tasty salad that everyone enjoyed. I did use some leftover grilled chicken breast and also added a can of mandarin oranges as one of my nectarines was bad. Delicious!

Kimke June 11, 2003

The bok choy was not a hit, so I'd have to use lettuce or cabbage instead. Otherwise, very tasty.

tracytrebilcox June 15, 2011

This was really good. The dressing was very flavorful and the bok choy gave it an interesting texture and flavor. I increased the chicken to 1 pound and used 6 oz. of chinese noodles. It came out excellent! Thanks for posting this delightfully different recipe.

dallice August 14, 2003

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